I grew up on cheese grits — as a kid, I’d happily lap up a bowl for breakfast or lunch. For a more grown-up meal, serve them topped with barbecued shrimp or pork.
Recipe from Food & Wine.
- 4 cups low-sodium chicken broth
- 1 garlic clove, minced
- 1 cup old-fashioned grits
- 4 oz. extra-sharp cheddar cheese, shredded (1 1/2 cups)
- 4 Tbs. unsalted butter
- 2 Tbs. heavy cream
- Kosher salt and freshly ground pepper
In a medium saucepan, bring the chicken broth to a boil. Add the garlic and slowly stir in the grits. Reduce the heat to moderately low and cook, stirring frequently, until the grits are tender, 20 minutes. Remove the saucepan from the heat and stir in the cheese, butter and cream. Season with salt and pepper and serve immediately.